Mushroom and red wine risotto - so good!

http://www.foodandwine.com/recipes/wild-mushroom-and-red-wine-risotto

This is so good, and way easier than it tastes. Give it a shot!

Apricot Glazed Chicken!

Are you bored of chicken and rice, chicken and noodles, chicken and chicken? Well sometimes I get bored of it, but I still have chicken and rice, and therefore need to cook it. So this recipe is a nice change up. My husband loves it, I even love it. It's simple and good, and it can even be fancy, so if you're having company, break this one out!

This is the recipe for the glaze, you pour it over bake, broiled or grilled chicken.

1 C. Apricot preserves
2/3 C. French dressing
1/4 C. Mayonnaise
1 1/2 tsp. Parsley flakes
1/2 tsp. Granulated garlic
1/4 tsp. Paprika

Simmer all ingredients in a saucepan over low heat until sauce turns into a clear(transparent) glaze, about 10 minutes.

I serve this with rice. But it is also good served with buttered noodles.

Don't keep French dressing at your house? Don't worry, it's a breeze to make, and still makes this like a 15 minute recipe.

French dressing:
1 C. Oil
1 C. Ketchup
1/2 C. Sugar
1/4 C. Vinegar
1/4 C. Water
1 tsp. Garlic Salt
1 tsp. Pepper
1/4 tsp. Salt

Blend together.
This recipe is being posted by Cassidy, but it from Trish Jenkin's cookbook "Cookin' with the Crazylady!" (C) 2002 by Trish Jenkin
Enjoy!

Jumbo stuffed shells

Do you, like me, ever wonder what to do with your leftover spaghetti sauce, other than 'have more spaghetti'? Well look no farther! This recipe won my boy's hearts over, and made for excellent lunch leftovers for my husband, so I win 2X!!

Cook up a box of Jumbo Pasta shells (or 1/2 the recipe) till the shells are tender but still firm enough to work with. Cool the shells (I just laid them out on a cookie sheet)

In separate bowl mix 2 cups of ricotta cheese (i just used the whole tub which was 3 Cups and added a little more of everything else) 1 Cup of Parmesan cheese, 2 tbsp fennel, 2 tsp basil, 4 cloves minced garlic, a couple shakes of Italian seasoning and salt and pepper to taste. The recipe also called for 2 packages of frozen chopped spinach, but we didn't have any.



Once mixed, generously stuff each shell and place in casserole dish lined with leftover spaghetti sauce (or marinara) once dish is full, pour spaghetti sauce over top the shells and cover with an extra layer of Parmesan or mozzarella.



Bake loosely covered at 350 for 30 minutes or until it's all warm and bubbly. I served it with salad, and we made a nice candlelight dinner out of it.



I loved this recipe because it was way easy (just took over an hour which is not so nice with kids) and it was SO good. I also had an extra casserole dish full that I sent home for my mom and step dad (or you could freeze it). It was creamy and cheesy but also meaty with lots of veggies in the sauce. Most stuffed shell recipes call for a meat filling, but I liked that the meat was on the outside. Hope you give it a try!

Christmas Sugar Cookies

*I got this recipe from my parents 's (Shafter Mennonite Brethren Church) cookbook. In the past I have used Better Home and Gardens...but I liked this one better. :)

3 1/2 c. sifted flour (I was naughty and didn't sift)
2 t. baking powder
1/2 t. salt
1/2 c. shortening
1 c. sugar
2 eggs
1 T cream
1 T vanilla

Sift flour, baking powder, and salt, set aside. Cream shortening and sugar until light and fluffy, add eggs, cream, vanilla while beating. Add dry ingredients in thirds. Roll dough into ball, wrap and refrigerate for 3 hours. Roll into dough 1/4 inch thickness (not thinner) and cut with cookie cutters. Bake in 375 degree oven for 8 minutes. Watch carefully, do NOT brown. Decorate with butter cream frosting. Makes 3 dozen

Smothered Aussie Chicken

I have made this dish several times, and my husband loves it. I also made it for our dinner guests the other night and it was a big hit. It's quick and easy, which is a bonus with two little ones! However, it is not for the calorie conscious!
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4 boneless, skinless chicken breasts
1 tsp. seasoning salt
6 slices of bacon, cut in half
8 oz. fresh mushrooms, sliced
3-4 T spicy brown mustard
3-4 T honey
1 clove garlic
1 C shredded cheeses; cheddar and Monterey jack

Cook bacon until crispy; set aside. Season chicken breasts with salt and place in a skillet and saute for 3-5 minutes per side, or until browned (if you need to, add a little olive oil). Preheat oven to 350 degrees. While chicken is browning, in a medium bowl, combine mustard, honey and garlic. Stir well to mix.

Place chicken in a 9x13 glass pan. Coat chicken with honey mustard mixture (we dipped our chicken in the sauce and then applied leftover sauce to the top of the chicken breasts).

Top chicken with fresh mushrooms, cooked bacon strips and sprinkle with cheese. Bake at 350 for 15-30 minutes, or until cheese is melted and browned and chicken has reached 180 degrees F.

Slow cooker Bratwurst

This meal is not technical or challenging at all. It's one of my quick and easy meals that I throw together once a month or so when I don't feel like cooking. But sometimes those are the best meals to share with friends!

I just throw a jar (or can) of sauerkraut into the crock pot with about 1/3 to 1/2 cup of brown sugar and a package of fresh or frozen bratwurst. (usually 5 count, but tonight it was 10). Let it slow cook on high till boiling, then turn to low till you're ready to eat.

We either eat them plain, with roasted potatoes and a veggie side, or on a hoggie roll (large hot dog bun) with mustard and loads of sauerkraut. The brats literally just melt in your mouth, they're SO good, and the brown sugar takes the edge of the sauerkraut so it's actually edible:) We had this for dinner tonight, and it's one of my husband's favorites, made perfect on a snowy winters evening.

Ras el Hanout - Moroccan spice blend

This is a recipe for a spice mixture that you can use for meat. I like it because I already had all the spices in my cupboard (except the cayenne.)

1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
3/4 tsp pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp cayenne (I didn't have this in the house, so just left it out)
1/2 tsp ground allspice
1/2 tsp ground cloves

This recipe comes from Gourmet's latest cookbook, Gourmet Today. I got the book out of the library, and this is the first thing I've tried so far. I'll probably buy the book if I try a few more recipes that are as good as this one.

You just stir the spices together and keep it in a jar. The recipe suggests using it as a seasoning for lamb burgers or roasted chicken. What I've done with it is marinate lamb and chicken in a mixture of this seasoning, olive oil, garlic and lemon. Then I grill it, and it's super yummy. A good way to have a taste of the sunny and exotic in the wintertime. :)

Kitchen Aid!

I just got a new kitchen aid mixer!!! I've been wanting one for a little while, and I finally got one!!! I'm so excited! We already used it for pancakes this morning, and within the next week I fully intend on trying out Shelley's chocolate chippers and Emily's peanut butters! YAY for kitchen gadgets!

Peanut Butter Cookies

Here's the peanut butter cookie recipe that Brittanie mentioned in the introduction. Enjoy!


1/2 cup butter 1 cup brown sugar
3/4 cups crunchy peanut butter (this is what the recipe calls for, but I prefer smooth)
1 egg
1 tsp. vanilla
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp baking soda
pinch salt


In a large bowl, cream together butter and sugar. Add peanut butter, creaming thoroughly. Beat in egg and vanilla. In separate bowl, combine flour, baking powder, soda, and salt. Blend into creamed mixture. Shape into small balls and place on lightly greased baking sheets. Flatten slightly with a floured fork. Bake in 350 degree oven for 8 minutes or until lightly browned. Cool on baking sheets for a few minutes, then remove to racks to cool completely. Makes about 40 cookies.

Chocolate Chip Cookies

Thanks for starting this blog Britt! I'm very excited about this and will try to get around to posting some of our "regular" dishes that we like. In the meantime, here's my favourite chocolate chip cookie recipe.

Ingredients:

1 cup butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

2 tsp vanilla

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

1. In a large bowl, beat butter until fluffy; beat in brown and granulated sugars until smooth. Beat in eggs, one at a time; beat in vanilla.

2. In separate bowl, stir together flour, baking soda and salt; stir into butter mixture in three additions. Stir in chocolate chips.

3. Drop by rounded tablespoonfuls, about 2 1/2 inches apart, onto greased baking sheets; flatten slightly.

4. Bake in 350 F (180 C) over for about 10 minutes. Makes about 48 cookies.

Banana Bread

This is my sister's recipe, so she should really get the credit, but I tried it for the first time today and was quite impressed with the results! Nothing like warm banana bread and butter on a cold wintery morning!

2.5 C. boiling water
1 C. butter
2 C. quick oatmeal
4 Eggs beaten
2 C. white sugar
2 C. brown sugar
2 tsp vanilla
3 C. flour
.5 tsp cinnamon (i used pumpkin pie spice)
2 tsp Soda
2 tsp Salt
1 C. chopped walnuts
2 mashed bananas

Mix boiling water, butter and oatmeal. Cool. Mix rest of ingredients with mixer. Add oatmeal mixture. Mix well. Put into greased pans. Bake at 350 for one hour (less time if the bread pans are small).

This recipe made 4 small loaves and 1 large loaf, so there's plenty to share! I gave the contractors working on our house today a slice and it was a big hit. I really like the addition of the oatmeal. It makes the bread very hearty but also light and fluffy. I am definetly using this recipe in my holiday baking!

Scalloped Potatoes

This is my first ever blogging attempt, either posting or even commenting on someone else's blog. I've always felt like a bit of a blog voyeur, so on this blog I will finally join in and feel legit! Great blog idea Britt!

The recipe I'm posting has been tried and remained true over the years. It's a Canadian Living recipe and I thought it would be appropriate to post one of their's since I learned how to cook by consulting my Canadian Living cookbooks over and over again. I have to admit that Rudy and I survived a few years of hamburger helper before we graduated to real food. So thanks Canadian Living!!

The Best-Ever Scalloped Potatoes

6 potatoes (about 2 lb)

1/3 cup finely chopped onion

Sauce:

3 tbsp. butter

3 tbsp. flour

1 1/2 tsp. salt

1/2 tsp. pepper

2 1/2 cups milk

In a saucepan, melt the butter and add the flour, salt and pepper and cook for about a minute. Gradually stir in the milk (I heat it up in the microwave first) and stir constantly until thickened. Set aside till you've sliced the potatoes and chopped the onion.

Peel and thinly slice the potatoes (I use baker's). Grease an 8x8 square baking dish and layer 1/3 of the potatoes on the bottom. Pour 1/3 of the sauce over the potatoes, then sprinkle 1/3 of the onions over that. Repeat the layering twice. Cover in foil and bake in a 350 degree oven for 45 minutes. Uncover, sprinkle with grated Parmesan cheese and bake for another 30 minutes. Poke the potatoes to make sure they're done. Let stand for 5 minutes before serving. This is supposed to make 6 servings, but I'd say 4 is more like it.

Stroganoff-inspired one-pan dish

Don't you love the name? This is something I made up, and it can be changed around in a lot of ways. But it's a good, easy supper, and it's nice in the fall and winter. It feels very German, and is good with a nice beer alongside.

Before I give you the method, let me describe the dish. It's meat or mushrooms, browned in a pan and then made into a creamy saucy thing to serve over egg noodles. It's made zippier with the addition of mustard, and fresh herbs add freshness and more dimension to the flavour. This is also really good served over spaetzle. You can make them homemade (I use the recipe in Joy of Cooking), but the ones in the box from Maggi are also pretty good (and have no junk in the ingredients).

So, here we go.

Take a frying pan (not non-stick), heat some butter or oil in it. Add to the pan:

• Cut up chicken or pork, or for a veggie option, thick slices of mushrooms (portobello are particularly good for this)
• Onion and garlic
• Salt and pepper
  

Cook until the meat is browned (don't have to be all the way cooked through though). Add a bit of flour to the pan, and stir until the stuff in the pan absorbs the flour and there are no lumps. Deglaze the pan with beer, wine, or stock. Stir until the liquid thickens. Add stock to get more sauce going on. (You might need to add more flour to thicken it right, just take some of the hot liquid out, mix it with the flour, and stir it back in.) You want enough sauce to make this a nice topping for noodles.

Cook this for a bit until the meat is cooked through, and the raw taste of the flour is cooked out. Now add:

• thyme (or any other herbs you want)
  
• a spoon of Dijon mustard (to your taste)

Taste for seasoning, and adjust with more salt and pepper if needed. I find that it still needs a bit of acidity at this point, so I usually add a bit of lemon juice (maybe a teaspoon). Then, to finish the dish, stir in:

• a dollop (or two) of sour cream
• chopped fresh parsley
  

You're done! Spoon over egg noodles or spaetzle and serve.

My partner in crime particularly enjoys this meal served with the following super-easy salad, inspired by one of Tina's dishes:

Put into a bowl:

• sliced radishes
• sliced cucumbers
• red onion, cut up how you like

For the dressing, add to the bowl:

• minced garlic
• dried dill (lots! it always takes more than you think it will need)
• salt and pepper
• a spoon or two of sour cream

Mix it all together. Yum! The salt leaches out some of the liquid from the veggies, and that liquid helps thin out the sour cream and make a nice dressing. It works really well.

White Chili

We made a big pot of this to take over to some friends house a while back and it was a big hit, so this is me, finally sharing the recipe with you, Rachel!!

1 Tbsp Oil
2 medium onions chopped
2 cloves garlic, finely chopped
3 C. chicken broth
2 Tbsp chopped fresh cilantro (or more, if you so desire)
2 Tbsp lime juice
1 tsp cumin
1/2 tsp oregano
1/4 tsp salt
1 can of great northern beans
1 can of butter beans (we've been known to substitute with white kidney beans but either are great)
2 C. chopped, cooked chicken breast

1. Saute onions and garlic till tender in oil in large stock pot on stove over medium heat.
2. Stir in remaining ingredients except chicken. Bring to a boil, reduce heat. Simmer uncovered for 20 minutes, stir in chicken and simmer until hot.

We like to crunch up tortilla chips in the bottom of the bowl, pour the soup over top, and then smother with shredded cheddar and sour cream. This has become a family staple for us, and sounds particularly good on this snowy evening. Enjoy everyone!

Cheesy Green Bean Casserole

I think this blog is a great idea! Thanks for including me. I too often find I'm scrambling to come up with a dinner idea of asking Andrew what I should make.

The day I got my winter edition of the Kraft magazine and found a great dish in there.

Cheesy Green Bean Casserole

prep: 10 min
total: 40 min
makes: 12 servings (1/2 cup each)

What you need:
1 can (10 fl oz) condensed cream of mushroom soup
2 cups shredded cheese
2 lbs frozen green beans, thawed, drained
1 pkg Stove Top stuffing mix for chicken (follow directions on box for this part)

Make it:
Pre-heat oven to 350 F

Mix soup and cheese in a 13x9 baking dish. Stir in beans until evenly coated.
Make stove top stuffing. Then spoon over bean mixture.
Bake 30 min or until heated through
Note: If beans aren't thawed all the way, cooking time can be increased or oven temp can be increased.

This can also be made ahead of time and kept covered in the fridge up t0 24 hours.

This was definately a hit with Asher and Andrew and I will definately make it again! It is a quick and easy side to add veggies to any kind of meal. Enjoy!

Introduction

This is a blog for all you wives and moms out there who just cannot break free from the routine of cooking. I have a dear friend who's default meal is cheese enchiladas...her husband now hates them. I too have a list of about 5 'regulars' that are often repeated within a month. Now I know a lot of you are really talented cooks and quite enjoy new recipes. This is a desperate plea from the uncreative to the creative. SHARE YOUR GENIUS! I figured this could be a great resource for we women to think outside the box and try new things. So, I'm making everyone who wants to post or use this as a resource an author. Please feel free to post any and all meal ideas and pictures if you want on this forum. Also- if you know of someone who wants to be an author, let me know and I will add them. I fully expect to have a database of Rebekah's enchiladas, Melissa's calzones, Terra's Pico de Gallo, Betsy's Zuppa Tuscana, Emily's Peanut Butter cookies, and so much more! Now lets get cooking!